Just enough milk to get a nice drizzle consistencyabout 1-2 tablespoons
Warm the milk slightly (I put mine in a glass measuring cup and microwave for about 20 - 25 seconds). Add the sugar and yeast to the milk and set aside for a few minutes.
In a large bowl combine the flour, salt, and cardamom.
To the milk mixture, which should be foamy by now, add the melted butter, egg, and vanilla. Mix well.
Add the milk mixture to the flour and stir until all of the flour is incorporated. Knead the dough for several minutes, adding just enough flour to keep the dough from being too sticky. Be careful not to add too much flour, or your bread will be a little bit tougher and dryer. Keeping the dough just a little sticky is good.
Lightly oil a bowl, place the dough in it and cover with plastic wrap. Let dough rest and double in size. About 1 hour.
Roll out dough into a rectangle about 14 x 16 inches. Spread the softened butter over the dough and sprinkle with brown sugar and spices that have been mixed together. Roll up dough like you are making cinnamon rolls. Cut into rolls or to make a twist, see this recipe for my Mocha Cinnamon Twist that shows step by step instructions.
Put the rolls/twist into a greased baking dish and let raise until double in size. Bake in a 375 degree oven for 20 - 25 minutes, or until golden brown.
Cool slightly and remove from pan. Place on rack to cool. You can drizzle the glaze over while your rolls/twist is still slightly warm. Enjoy!